I love chili...need a good simple recipe...something like sweet tomatos chili?!
Answers:
It looks like alot of ingredients, but it's very simple!. You could make it simpler by using just one type of bean or leave out the meat!.
FIVE BEAN CHILI
1 1/2 pounds ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 teaspoons liquid smoke
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black eyed peas, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chili beans (pintos)
2 cans chopped green chiles
2 (24 ounce) cans diced tomatoes
4 cloves garlic, chopped
2 tablespoons cocoa powder
1/4 cup sugar
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
3 tablespoons green jalapeno sauce
3 tablespoons Worcestershire sauce
1/2 cup red wine
Combine ground beef, onion, green bell pepper and liquid smoke in a large skillet!. Cook until ground beef is browned; drain!. Move beef mixture to a very large pot!. Add all other ingredients!. Bring to a boil, then simmer on medium heat for 45 minutes to an hour!.
Yield: about 8 servingsWww@FoodAQ@Com
FIVE BEAN CHILI
1 1/2 pounds ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 teaspoons liquid smoke
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black eyed peas, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chili beans (pintos)
2 cans chopped green chiles
2 (24 ounce) cans diced tomatoes
4 cloves garlic, chopped
2 tablespoons cocoa powder
1/4 cup sugar
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
3 tablespoons green jalapeno sauce
3 tablespoons Worcestershire sauce
1/2 cup red wine
Combine ground beef, onion, green bell pepper and liquid smoke in a large skillet!. Cook until ground beef is browned; drain!. Move beef mixture to a very large pot!. Add all other ingredients!. Bring to a boil, then simmer on medium heat for 45 minutes to an hour!.
Yield: about 8 servingsWww@FoodAQ@Com
Here are my 2 favorites, one is a quick version, the other is more hearty and flavorful and takes a bit longer but if you have the time, its so worth it!.
QUICK CHILI DINNER
3/4 lb!. Ground beef
1 c!. diced green pepper
1/3 c!. chopped onion
15 oz!. Can tomato sauce
1 Tbsp!. chili powder
1/2 c!. water
1/2 t!. dry mustard
1 c!. instant rice
1 can corn, drained
1/2 c!. shredded cheddar cheese
Brown beef and onion!. Add spices, corn, green pepper, tomato sauce and water!. Cover and bring to full boil, stirring occasionally!. Stir in rice and reduce heat!. Cover and simmer 5 minutes!. Sprinkle with cheese!. Takes only 20 minutes to prepare!.
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Five Meat Chili
1/2 lb beef, cubed
1/2 lb pork, cubed
1/2 lb chicken, cubed
1/2 lb mild Italian sausage
1/2 lb hot Italian sausage
1 can tomato juice
1 (28 oz!.) can tomato sauce
3 medium onions, chopped
4 cloves garlic, minced
3 jalapeno peppers, roasted seeded and chopped
1/4 cup chili powder
2 tablespoons cumin
2 tablespoons oregano
2 cans kidney beans or chili beans (optional)
salt and pepper
16 servings
3:30 cooking time, :30 prep
In a large pot brown meat in stages about a 1/4 at a time; remove meat and add onion and garlic and cook until translucent; add meat, tomato juice, and 1/2 the spices; cook about 1 hour and add the tomato sauce and the rest of the spices; let simmer about 2 hours and add the beans and simmer about 30 more minutes, then enjoy!.
I like mine served with corn bread, carrots and grated cheddar cheese!.Www@FoodAQ@Com
QUICK CHILI DINNER
3/4 lb!. Ground beef
1 c!. diced green pepper
1/3 c!. chopped onion
15 oz!. Can tomato sauce
1 Tbsp!. chili powder
1/2 c!. water
1/2 t!. dry mustard
1 c!. instant rice
1 can corn, drained
1/2 c!. shredded cheddar cheese
Brown beef and onion!. Add spices, corn, green pepper, tomato sauce and water!. Cover and bring to full boil, stirring occasionally!. Stir in rice and reduce heat!. Cover and simmer 5 minutes!. Sprinkle with cheese!. Takes only 20 minutes to prepare!.
**************************************!.!.!.
Five Meat Chili
1/2 lb beef, cubed
1/2 lb pork, cubed
1/2 lb chicken, cubed
1/2 lb mild Italian sausage
1/2 lb hot Italian sausage
1 can tomato juice
1 (28 oz!.) can tomato sauce
3 medium onions, chopped
4 cloves garlic, minced
3 jalapeno peppers, roasted seeded and chopped
1/4 cup chili powder
2 tablespoons cumin
2 tablespoons oregano
2 cans kidney beans or chili beans (optional)
salt and pepper
16 servings
3:30 cooking time, :30 prep
In a large pot brown meat in stages about a 1/4 at a time; remove meat and add onion and garlic and cook until translucent; add meat, tomato juice, and 1/2 the spices; cook about 1 hour and add the tomato sauce and the rest of the spices; let simmer about 2 hours and add the beans and simmer about 30 more minutes, then enjoy!.
I like mine served with corn bread, carrots and grated cheddar cheese!.Www@FoodAQ@Com
2 pkgs Williams chilie seasoning!. brown 2lbs ground beef with 1 chopped onion, 2tsps chopped garlic, and 2 cns!. chopped green chilies!. pour int a large pot add 4cns Bushes Plain pinto beans 1 large can chopped tomatoes 3 small cns tomato sauce 1 tsp cumin salt pepper garlic powder to taste, and both pkgs od chilie seasoning!. let simmer for 20 to 30 min!. on med low and serve best with saltine crackers or hot crisp flour tortillas!. ENJOY!!!!!Www@FoodAQ@Com
Boil some potatoes, cut into small cubes!. Add some lemon juice,slit green chillies, some red chillypowder,salt to taste,some green corriander leaves some fresh mint leaves mix well !.There are a few other ingredients which may not be available to uWww@FoodAQ@Com
i like the one without beans, but i've included also with beans!. good luck!.
Tyler's Texas Chili Recipe courtesy Tyler Florence
Show: Food 911
Episode: Chili Roundup
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder!. Cook until they begin to smell, about 2 minutes!. Put the spices into a spice mill or food processor and grind until they are powdered!. Set aside!.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions!. Cook until the onions are soft and beginning to caramelize, about 10 minutes!. Pat the beef dry and season it with salt and pepper!. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes!. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar!. Season with salt and stir well!. Add some hot water until the meat is just covered with liquid!. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours!. Remove the meat and shred it with a fork!. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken!. Taste and adjust seasoning!. Serve with the queso fresco, cilantro, and lime for garnish!.
Beef Chili with Red Beans and Chocolate Recipe courtesy Tyler Florence
Show: Food 911
Episode: True Texas Tastes
3 pounds beef shoulder, cut in large cubes
Kosher salt and freshly ground black pepper
2 medium onions, diced
5 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, chopped
1/2 cup Ancho Chili Powder, recipe follows
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained and rinsed
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for serving
16 saltine crackers, for serving
Making chili is nothing more than mounting layers of flavor and letting them all simmer together!. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot!.
Season the beef shoulder all over with salt and pepper then put it in a large soup pot!. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat!. Bring to a boil and skim off any foam that rises to the surface!. Mix in the onions, garlic, chipotles, and jalapeno!. Stir in the Ancho Chile Powder!. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste!. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours!. As it cooks down, add more water if necessary!. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart!.
Add the next layer of flavor by stirring in the beans and cornmeal!. Season with salt and pepper and simmer for another hour, stirring occasionally!. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery!. In the last 5 minutes of cooking, stir in the grated chocolate!. Garnish each serving with shredded Cheddar and saltine crackers!.
Ancho Chili Powder:
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks!. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch!. Put the chiles in a mini food processor and pulse to a powder!. Add the remaining ingredients and buzz again to combine!.Www@FoodAQ@Com
Tyler's Texas Chili Recipe courtesy Tyler Florence
Show: Food 911
Episode: Chili Roundup
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
1/2 tablet Mexican chocolate (about 1 1/2 ounces)
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder!. Cook until they begin to smell, about 2 minutes!. Put the spices into a spice mill or food processor and grind until they are powdered!. Set aside!.
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions!. Cook until the onions are soft and beginning to caramelize, about 10 minutes!. Pat the beef dry and season it with salt and pepper!. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes!. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar!. Season with salt and stir well!. Add some hot water until the meat is just covered with liquid!. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours!. Remove the meat and shred it with a fork!. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken!. Taste and adjust seasoning!. Serve with the queso fresco, cilantro, and lime for garnish!.
Beef Chili with Red Beans and Chocolate Recipe courtesy Tyler Florence
Show: Food 911
Episode: True Texas Tastes
3 pounds beef shoulder, cut in large cubes
Kosher salt and freshly ground black pepper
2 medium onions, diced
5 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, chopped
1/2 cup Ancho Chili Powder, recipe follows
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained and rinsed
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for serving
16 saltine crackers, for serving
Making chili is nothing more than mounting layers of flavor and letting them all simmer together!. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot!.
Season the beef shoulder all over with salt and pepper then put it in a large soup pot!. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat!. Bring to a boil and skim off any foam that rises to the surface!. Mix in the onions, garlic, chipotles, and jalapeno!. Stir in the Ancho Chile Powder!. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste!. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours!. As it cooks down, add more water if necessary!. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart!.
Add the next layer of flavor by stirring in the beans and cornmeal!. Season with salt and pepper and simmer for another hour, stirring occasionally!. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery!. In the last 5 minutes of cooking, stir in the grated chocolate!. Garnish each serving with shredded Cheddar and saltine crackers!.
Ancho Chili Powder:
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks!. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch!. Put the chiles in a mini food processor and pulse to a powder!. Add the remaining ingredients and buzz again to combine!.Www@FoodAQ@Com